Brown the onion in butter then add the garlic and ground
sirloin and brown.Do not drain.Add flour, tomato sauce and beef
consommé.Simmer 15 minutes then remove
from heat and add the sour cream.Place
cooked egg noodles in a 13x9x2 pan and pour beef mixture over noodles.Cover with cheese and bake at 350 for 30
minutes.

This meal is
elegant and wonderful for special occasions, as well as beautiful and
colorful.You can make most of it the
day before you serve it, and it tastes fabulous!

Poulet (Chicken Casserole)

1 Large Bag
of Pepperidge Farm Herb-Seasoned Stuffing

2 Sticks
Real butter melted in 2 cups hot water

½ cup
chopped green onions

1 cup real
mayo

¾ t. salt

4 boneless,
skinless chicken breasts, cooked and cubed

2 eggs

1 ½ cup
whole milk

2 (10-ounce)
cans Cream of Mushroom Soup

8 ounces
grated Sharp Cheddar

In a large
bowl, mix stuffing and butter melted in water and set aside.Combine with onions, mayo and salt; mix well
with stuffing mixture.In greased 13x9x2
pan, put half of stuffing mixture in the pan making sure to cover entire bottom
of pan.Add chicken on top of that and
then put the remaining stuffing over the chicken. Beat eggs and milk well and
pour evenly over stuffing.Cover with
foil and refrigerate overnight.Take out
1 to 2 hours before cooking it.Before
placing it in the oven, spread Cream of Mushroom soup evenly all over the
top.Bake uncovered at 350 for 40
minutes or until cooked through.Take
out of the oven and sprinkle grated cheese evenly over the top and bake 10
minutes longer.Remove from the oven and
let it sit for at least 10 minutes before cutting.This serves 9 to 12.

Wonderful
Green Beans

1 package of
country ham, chopped

1 large
onion, sliced

1 large bag
frozen Italian-style green beans or cut green beans

1 tablespoon
each of salt, pepper and Cajun seasoning

Place ham
and onion in a large pot and cook for about 10 minutes on medium high heat,
stirring often.You may need to add a
little water if it starts to brown really fast.Next add green beans and enough water to the pot to cover to green
beans.Add seasonings, cover and simmer
on very low for about 30 minutes.Serve
with a slotted spoon.

Carrot
Souffle’

1 pound bag
frozen sliced carrots (please do not use canned)

3 large eggs

½ cup sugar

½ cup
butter, melted

3 T. flour

1 t. baking
powder

1 t. vanilla
extract

Boil carrots
until they are very tender, about 25 minutes.Drain and mash with a potato masher.Beat together carrots, eggs and remaining ingredients.Pour into a lightly greased 1 quart baking
dish.Bake at 350 for 45 minutes.Serves 8.

Cranberry
Jell-O Salad

1 large box
strawberry Jell-O

2 Red
Delicious apples, peeled and grated

2 large cans
cranberry sauce

2 cups hot
water

½ cup sugar

Mix Jell-O
and water.Refrigerate for about half
hour or until slightly gelled.Add
apples, cranberry sauce and sugar.Pour
into a greased mold or greased Bundt pan.Refrigerate at least 6 hours or overnight.Serves 15 small portions.

Cook tortellini according to package directions and set
aside.In a medium saucepan, add the ham
and sauté until heated through.Add the
Alfredo sauce and peas and simmer on low for 10 minutes.Place desired amount of tortellini in a bowl
and ladle Alfredo sauce mixture over the tortellini and top with parmesan
cheese.

Place eggs in a large saucepan and bring to a boil.As soon as the water comes to a boil, place a
tight-fitting lid on the pot and turn off the burner.After 12 minutes run cold water over eggs,
peel and chop.Mix remaining ingredients
with the eggs and refrigerate for at least an hour.

About Me

My name is Melissa, and my favorite thing to do is cook and experiment with new recipes...it's therapy for me :) I'm not a fancy cook...if I want fancy, I go to a 5-star restaurant :) My recipes are simple, I use every-day-easy ingredients and they tastes delicious! Family dinners are so important to me, and some of our best times and talks have been around the dinner table with my husband and 2 children. My purpose for this blog is to encourage and inspire you to have more time around your dinner table with your own family, while they enjoy and rave over the home-cooked meal you prepared for them! I have a cooking show called Dream Home Cooking which airs in North Alabama every Sunday morning on WAAY 31 at 9:30a.m. I also write a weekly food column for the Madison Record.